204：Processing

The process of extracting seeds that become coffee beans from the harvested red fruit is called "processing." There are three main methods of processing, and the flavor of coffee varies significantly depending on the method used. The washed method used in Colombia and many other countries produces a flavor that has a distinctive clear acidity. In contrast, the unwashed/natural method used in countries such as Brazil and Ethiopia delivers sweetness and depth. There is also a semi-washed method, which is a combination of the two methods we have just described.